Gingerbread Part 2

So, where did we leave off?.....Ah! Yes!  The buildings.  So there are three buildings in our gingerbread "city".  The first one that we will be working on is "One Times Square" located at the intersection of W42nd St and 7th Ave.  The unique rhombus shape of the building comes from its location: one block up from where Broadway and 7th avenue intersect.  It is my understanding, at the time of this post,  that this is the building that the famous ball drops down from on New Years Eve.

The building of reference is located in the center of the picture above.  Quite a view at night.
  Back to our new favorite internet tool; Google Earth.  We found the images and then discovered that there are three-dimensional models of them available for downloading.  Yeah!

After learning how use the program, we isolated the main shapes of the building and used a measuring tool on the program to get the dimensions.

Now, on to the scale.  I'm no engineer, so keep your comments on the constructive side.  To pick the scale I used one dimension on the base map that I know I wanted, which was ten inches.  I took the actual dimension from the building  (149 feet), changed the feet to inches and simply divided my 10 inches by that to arrive at a scale of .067.  Every dimension from here on out will be based on that.
  Since we need gingerbread to actually make this project, we enlisted the help of our own resident Ginger..er baker, Greg.  After testing a couple of recipes we settled on one that we removed all of the leaveners from, in order to get the densest bread possible.  Gingerbread lumber basically.

Last year, we cut the dimensions of the structures into the dough and then baked them.  While this made for less waste, the results were inconsistent.  Lots of swelling, shrinking and worst of all rounded freakin' edges.  Using the excuse that I must capitalize on every mistake, I bought a band saw.

This thing cuts through gingerbread like butter.  Geez, I need a haircut.
  For the Polar Express gingerbread project, we used gummie bears to represent the elves.  This year, we needed something new.  Thanks to Faye and Jon's idea, we will be using mini gingerbread men.  Now, where does one find a gingerbread man that would fit our scale?  I'm pretty sure that they don't exist.  What we're looking for would be about the same size as a gummie bear, but like I said, we can't go there again.
So, I bought a copper gingerbread man cookie cutter for reference and because I can re-engineer the copper into a miniature cutter that fits my scale.  Or.... I can use Jon's brilliant idea:  Teddy Grahams!

We can rebuild him.  Stronger, faster, and...oh yeah, less ears.

"Your transformation is complete.......Rise Lord Ginger!"

Back to the fun....

CMAA Chef's Dinner

  Last night we participated in a wine dinner for the Club Manager's Association of America hosted by San Jose Country Club.  We have been fortunate enough to be able to participate for three years running.  Next year is likely our year to sit on the other side and enjoy it from the diner's perspective.  It's amazing the talent that is realized when club chefs have the opportunity to think outside the boxed lunch.

First Course: Jacksonville Golf & Country Club

Sugar Cured Lamb Belly with Crab Apple Fennel Slaw and Caramelized Jus

Second Course, Selva Marina Country Club,  Executive Chef Shane Cheshire

Roasted Toadback Squash Bisque with Truffle Butter Poached

 Lobster, Goat Cheese Creme & Sezchuan Buttons

Third Course, Marsh Landing Country Club, Executive Chef Jeff Nordman

Sous Vide Gigha Island Halibut Wrapped in Laughing Bird

 Shrimp with Sweet Pea Risotto and Truffle Oil

Fourth Course, Serenata Beach Club, Executive Chef Brook Adams

Hoisin Braised "Tomahawk" Beef Short Rib with Chili Whipped Yukon

Gold Potatoes, & Garlicky Sauteed Rapini

Fifth Course, San Jose Country Club, Executive Chef Marcos Fernandez

The Unlikely Dessert: Beer & Cheese

Bold City Brewery 1901 Red Ale, Talegio Cheese with Georgis Pecan, Reduced Balsamic & Local Honey, Nutella Laval Cake with 1901 Ice Cream and Chocolate Beer Sauce, Milk Chocolate & 1901 Beer Bon Bon

So now you see what the diners saw.  Here are some behind the scenes pics:

We all had a great time. I  Look forward to next year.

Gingerbread 2010

   Believe it or not, it's that time again.  The 8th annual Rotary Gingerbread Extravaganza kicks off on December 8th this year.  Our entries are due by December 4th, so we better get crackin'.  After our Polar Express entry we decided to go with something a little different this year.  Jon suggested that we somehow incorporate the Macy's Thanksgiving Day Parade into the theme this year.  The possibilities were endless when it came to choosing floats and the giant balloons, we just needed to figure out the back drop.  When it came time for our trip to New York for the ICC, we decided to pay keen attention to buildings and structures, maybe take some notes and definitely pictures.  Our hotel was two blocks from Times Square.  We crossed 7th avenue everyday on the way to the subway station and could see Times Square to our right.  Most blaring was the skyscraper size picture of Sean "Puff Daddy", "Puffy", "P-Diddy" Combs thrusting the power fist on the SeanJohn sign.  We kept saying:  "We've got to make it to Times Square this year!"
  Finally, on the last day as we killed time between hotel checkout and cab to the airport, we toured Times Square.

   As we headed down towards Puffy, we took in the crazy marvels of Times Square.  Everything was flashing and scrolling and larger than life.  We passed Toys R Us, M&M World, Hard Rock Cafe, Planet Hollywood, MTV, everything was IN YOUR FACE!!!  We decided right then to do some version of Times Square for the Gingerbread competition.  Times Square at Christmas!  Of course!

  It was hard to let go of the Macy's Parade, but Times Square gave us a unique opportunity to really go big on this one.  Jon said:  "It's too bad that the Macy's Parade doesn't go through Times Square.  That would be cool."  Yeah, too bad.  Well,... it turns out after a little research, it does go through Times Square.  Up 7th Avenue and left onto West 42nd Street.   Well, well, well.  So much for the K.I.S.S. principle.
   Now we have begun the planning stages.  First we have to decide on a scale.  I pulled up Google Earth to look at the parade route as is goes through Times Square.

The yellow pushpin on the bottom left indicates where the parade turns onto W 42nd Street from 7th Ave.
2 1/2 blocks up 7th Ave crosses paths with Broadway.  This seemed like the perfect stretch.  Of course until you consider scale.  Yikes! So, on to Google Maps where I can look at the streets in a much simpler layout.

Now, I'm sure that there was a better was to do this, but I printed several maps, sliding the view between each print job.  Then, I took those pics down to our copy machine and enlarged each copy 4 x zoom. Of course it only prints a portion of the enlarged copy, so I had to move each copy into four quadrants to get all of the map.  I then cut each quadrant of a copy and painstakingly pieced it together like a puzzle on a piece of 30" X30" foam board.  Here are the results, try not to laugh.

30"X30" You say?  Now why would I confine myself to a mere 30 inch square when the contest rules clearly state that I am allowed up to 36"X36"?  Go big or go home, right?  The first Gingerbread project that I worked on for this Charity was back in 2007.  Chef David Harvie & I slaved over a replica of the Club for countless hours on a bold platform of 36"X36" only to find out that every exit from the kitchen was 36 inches.....unfinished.  We had to tilt the house 45 degrees to get it out of the kitchen.  Twice.  That project survived that mishap, this one will not.  But I digress, back to the project.

   After some careful consideration, I decided to go with two separate scales for this project.  The streets and the parade would have to be larger if there will be any chance of seeing detail.  The buildings would have to be at a smaller scale in order to get more than one on the platform and for them not to stand four feet off of the table.  I used my level as a template to make the streets and as a straight edge.

 After getting the streets mapped out, I cut them out with an X-Acto knife.  This really put the whole thing into perspective.

 Re-labeled the streets for reference.

 Built a frame for the plywood base to minimize twisting and to allow a raised area for electrical components.

 I then glued the foam board on to the base and frame and weighed it down with some unfinished project components.  Next up.... the buildings!